JPS6054040B2 - Process for manufacturing solid anhydrous dextrose converted syrup products - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to solid, essentially free-flowing, non-compressible anhydrous dextrose conversion syrup products.

Traditionally, solid dextrose is produced by crystallizing a supersaturated high dextrose syrup and then converting the crystals into the form of α-D-dextrose monohydrate crystals. (See, for example, US Pat. No. 3,039,935).

Yield depends on carefully controlled cooling temperature and dextrose supersaturation conditions. Recovery of solids from the dextrose syrup results in effective dextrose crystallization. and separation is not completely achievable since it requires a supersaturated dextrose solution. Therefore, upon completion of the dextrose crystallization process, a significant portion of the dextrose will remain in the mother liquor or syrup. Anhydrous α-dextrose is obtained by dissolving α-D-dextrose monohydrate crystals in water and crystallizing at a temperature of 60-65°C in a vacuum vessel under carefully controlled process conditions. Therefore, it is commonly manufactured. It has been proposed to solidify all of the solids of the converted syrup without separating the dextrose. US Patent 3197
In the specification, crystalline non-caking (NOn-Caking)
) A method for making a dextrose product is disclosed. This patent discloses that purified dextrose conversion syrup has at least 90%
Concentrate to 5% solids (preferably greater than part % solids) and knead [e.g.
0 F)] to crystallize the product, and the product was heated to 66'C (
1502F) in the form of a ribbon or strand into a zone where it is rapidly cooled to a lower temperature. The extrudate is then granulated to the appropriate particle size. US Patent 323668
No. 7 specifies syrup concentrates [e.g. 93-96
% solids and 82-104°C (180-220°F
It has been reported that dextrose-converted syrup solids are converted to solid form by high shear treatment in the presence of gas to form fine glucose crystals. The nucleated, creamy, frothy dextrose syrup is deposited on a moving belt and heated to progressively lower temperatures [e.g.
(180-2200F), 60-82℃ in the second area (
140~1801F), and in the third region, imperial temperature (1000F)
) in a connected cooling zone maintained at a lower temperature. The solidified material is cut 49 for 2-3 hours. ~8
It is tempered at 2'C (120-180, F), ground and re-dried. Japanese Patent Publications No. 36-36250 and Japanese Patent Publication No. 23995/1988 also disclose a method of converting dextrose-converted syrup into crystalline dextrose by exposing it to crystalline dextrose. Dextrose ConversionAlthough a number of processes have been proposed to convert syrup directly into solids, the crystallization and separation of dextrose monohydrate remains essentially the only source of dextrose solids. . The inventors have sought a more effective and alternative method of producing solid dextrose products on a commercial scale.

The inventors intended to produce products having many of the desirable attributes of crystalline dextrose monohydrate (e.g., free-flowing, non-compressible (NOn-Compact)).
ng), stability against physical and chemical degradation as typically encountered in shipping and commercial transactions, suitable solubility and dispersibility in aqueous systems, suitable whiteness and sweetness without abnormal odor; etc). Solid dextrose with unique and different properties and utilities was sought. Also contemplated was a solid dextrose product that could be used in place of sucrose and/or dextrose monohydrate in many applications. One object of the present invention is to provide a new method for recovering anhydrous dextrose products from dextrose conversion syrups.

It is an object of the present invention to provide a new free-flowing, non-compressible anhydrous dextrose product that is essentially free of malodor and color contaminants.

Another object of the present invention is to recover anhydrous dextrose solids directly from the conversion syrup without separating the crystalline dextrose from the mother liquor.

Yet another object of the present invention is to provide an effective and economical process for converting starch hydrolyzate to a solid anhydrous dextrose product.

In accordance with the present invention, there is provided a method for producing a solid, essentially free-flowing, non-compressible anhydrous dextrose product from a dextrose conversion syrup having a dextrose content of at least 93% (by dry matter weight). Ru. That is, the process of the present invention includes the following steps: (4) concentrating a molten dextrose-converted syrup having a dry weight solids content of 85-93% and at a temperature greater than 110°C (230°F) from a dextrose-converted syrup; (B) simultaneously shearing the concentrate and heating at about 93°C (
2000F) cooling to a lower temperature to form a more viscous but flowable dextrose converted syrup mass; (C) allowing the flowable mass to accumulate in a defined area while retaining the flowable mass at 93°F. % solids and maintaining the temperature above the dextrose hydrate crystallization temperature; (2) solidifying the flowable material within the defined region into a solid dextrose-converted syrup material;
(E) granulating the solid dextrose material into a large number of particles; and (F) granulating the dextrose particles into two particles.
Dehydrated to a water content lower than the weight% and granulated,
A process to obtain an anhydrous dextrose conversion syrup product that is essentially free-flowing and non-compressible.

In accordance with the present invention, a high dextrose conversion syrup is processed into a solid anhydrous dextrose product.

At least 93% dextrose (by weight of total dry solids)
In particular, a converted syrup containing at least 95% dextrose is used as starting material. High dextrose conversion syrups containing 96-9% dextrose (on a dry solids basis) and only trace amounts of non-dextrose solids convert dilute starch hydrates (see, e.g., U.S. Pat. No. 3,783,100) into glucoamylase and amylase. 1●6-glucosidase (e.g. U.S. Patent Specification 3
897305)).

It is desirable to use purified dextrose syrup as the starting material.

From the dextrose syrup, ash, protein contaminants,
By first removing color and other malodorous contaminants, process and solid dextrose product improvements are achieved. Insoluble organic and inorganic contaminants may be removed from the feed syrup by conventional purification techniques such as filtration and centrifugation. Undesirable syrup odor and color contaminants such as hydroxymethylfurfural (HMF) can be removed by carbon treatment (e.g. 1 to 50 parts by weight per 5(1) parts of syrup solids and preferably about 5 parts by weight).
~1 part of carbon). Ash and protein contaminants may be conveniently removed by anion and cation exchange resin treatment. The processing conditions employed in the present invention may result in excessively high or low syrup P.
In the case of H, undesirable color and/or odor contamination will occur.

Color and odor contamination are generally avoided by using a dextrose feed syrup having a PH of 3.0 to 5.0 and preferably within the range of 3.3 to 4.2. In step A of the production method of the present invention, 85 to
A molten dextrose syrup concentrate having a solids content of 93% and a temperature above 110°C (2305F) is prepared.

Any means for concentrating the syrup to this solids content and temperature can be employed so long as it does not adversely affect processability and the desired end product. High speeds operated at short residence times and high heat transfer conditions (preferably in the substantial absence of molecular oxygen), such as steam plate heat exchangers with steam traps and atmospheric syrup collectors. It is particularly effective to evaporate water from the feed syrup using a turbulent heat exchanger. Approximately Jl (age) (235
Using a heat exchanger that can effectively remove moisture at operating temperatures between 18°C and 325°F with short residence times (e.g., about 1 to about 3 seconds) can reduce syrup deterioration (e.g., oxidation and Chemical deterioration such as caramelization) is minimized. Subsequent processing difficulties (e.g. solidification, grinding and drying to less than 1% moisture content) occur when the dry solids content of the molten syrup falls below 8% by weight (based on the weight of the total syrup). It can occur.

Dry solids levels higher than 93% result in premature solidification, formation of malodor and color, non-uniform drying, excessive viscosity and non-uniform performance of the final product.

In a more limited embodiment of the invention, the syrup is
The syrup is concentrated to a solids content of greater than 9% and preferably greater than 91% dry solids, while maintaining the syrup (before solidification) at a temperature above the dextrose monohydrate crystallization temperature. from about 12rC (250°F) to about 138°C (with a residence time of less than 1C@7 (preferably less than 5 seconds)
A steam plate evaporator or heat exchanger operated at an evaporation temperature of 280 DEG F. (280 DEG F.) is particularly effective in producing the melt syrup and obtaining a high quality solid dextrose product.

The molten syrup concentrate of Step A is simultaneously sheared and slowly cooled to a temperature below about 200 degrees Fahrenheit (ie, Step B). The molten dextrose concentrate contains sufficient water to produce crystallization of dextrose monohydrate. It is therefore necessary to maintain the cooling temperature above the crystallization temperature of the dextrose monohydrate of the syrup. As is recognized in the art, the crystallization temperature of dextrose monohydrate is the temperature of the syrup and dextrose at that temperature! will depend on the solids content (eg, Cone Refiners Association, Irlc., Washington, D.C.).
C. Published by Critical Data Tables (Cri
3, 1969 and National Bureau of Standards Circular 440s194). The shearing and cooling steps increase the viscosity of the syrup, but the syrup remains fluid enough to accumulate and form within the defined area. High speed mixers (e.g., CowIes mixers operated at high speeds or scraped surface mixers operated at tip speeds of about 76 to 175 meters/minute (250 to 575 feet/minute))
Either a scraped surface heat exchanger] or a low speed mixer (liquid extruder) equipped with cooling means can be effectively employed to simultaneously shear and cool the molten syrup product. The molten syrup concentrate is heated to high temperature (
Excessive and prolonged shearing (eg, at 190'F for one hour or more) degrades the dextrose physically and chemically. Both processability and final product properties will be adversely affected by this. In order to minimize the adverse effects of thermal cooling, the shearing and stepwise cooling process is performed over a period of about 6 (times) less than about 5 minutes.
The process is most suitably completed to provide a flowable dextrose mass at a temperature of 150°F (150°F) to about 91°C (195°F). An example of simultaneous shear (at high shear) and cooling temperature [±2.8°C (±5 shear F)] is:
Preferred times are about 6 fiC (15 minutes) at 90 degrees Celsius (dry "solids weight basis"), about 74 degrees Celsius (165'F) at 91 degrees Celsius, and about 190 degrees Fahrenheit Celsius (190 degrees Fahrenheit) at 91 degrees Celsius. 2 minutes (
For example, in a scraped heat exchanger). These operating conditions are particularly effective in producing a flowable material that can subsequently be converted into a high quality solid, essentially incompressible, free-flowing anhydrous dextrose microparticle end product.
The simultaneous shearing and gradual cooling (ie, step B) temporarily conditions the dextrose solids into a form that is highly susceptible to solidification of anhydrous dextrose. The solid mass of the syrup is reduced by simultaneous shearing and cooling into an opaque mass containing fine or microcrystalline solids uniformly dispersed within a fluid aqueous outer layer of syrup solutes and water. It seems to transform the material. The sheared and cooled dextrose mass of Step B is then accumulated in a confined zone at a temperature above the crystallization temperature of the dextrose hydrate (Step C).

The sheared and cooled material has sufficient fluidity that it can be transferred by conventional techniques and then formed into the optimal shape for further processing. The accumulated flowable material (e.g., 1.6 m (1116 in.) thick) is deposited within about 2 minutes and most commonly from about 0.5 to 1. Usually, they lose their liquidity during conflicts. Conventional means of mechanically forming the flowable material, such as using a size and shape that allows the flowable material to be uniformly leveled and deposited on a conveyor in the form of a continuous ribbon, strand or film, etc. Separate containers or plates can be used.
Due to the viscosity and ease with which the material in step B crystallizes,
It is difficult to shape or level accumulated material in direct contact with mechanical spreading devices such as blades, spreaders or rolls. A particularly preferred means of shaping or forming the accumulated flowable material is by pneumatic action, such as using an air knife (e.g., a Pulp
andPaperManufactur'e) Volume 2,
Control ● Secondary ● Fiber ● Structural ● Board ● Coating, McGraw-Hill ● Book ● Company, 196, p. 503-504)
.

Shaping of the flowable mass by air acting means provides several advantages, namely (a) uniformity in spreading and leveling the flowable mass, (b) uniformity, homogeneity of the solidified dextrose product. (c) improved grinding and drying properties of the solidified dextrose product; and (d) convenient, effective and rapid processing of the flowable material at commercial plant operating standards. Means for accumulating the product, etc. In continuous operation, a continuous belt conveyor is used to continuously convey the flowable material in combination with a pneumatic flattening device to spread the flowable material onto a moving belt into a suitable solidifiable shape. accumulated,
It is possible to support, migrate and solidify.
an air knife, an endless belt on which the solidified dextrose product is non-stick (e.g. a polytetrafluoroethylene coating conveyor) and means of continuously depositing the flowable material on a moving belt at a uniform rate. Thus, individualized dextrose sheets can be produced continuously. The thickness of the deposited material affects processability and properties of the final product.

Excessively thick materials can create difficulties in achieving proper grain size and dryness. Also, excessively thick deposits (e.g., thicker than 1.9 d (314 inches)) can present complications in obtaining a homogeneous and evenly solidified dextrose mass within a reasonable residence time (e.g., dry parts, production of plastic uncrushed products that do not break uniformly during crushing or grinding and form spherules or gummy substances, subsequent difficulties when drying granulated products to low moisture content, etc.). If the stock material is spread too thin, manufacturing capacity can be substantially reduced. These difficulties are approximately 0.8T
The flowable material in the form of a continuous layer with a thickness of 1 m (1132 inches) to about 12.7 Tnt (112 inches) and preferably about 1.6 wm (11.16 inches) to about 6.4 wR (114 inches). This is easily avoided by spreading the material evenly on a belt or other support. The temperature should be suitably controlled before and during solidification within the defined area (e.g. by the temperature at which the material is deposited).

When deposited at a suitable thickness and temperature, the flowable material can be easily solidified without the need for auxiliary heating equipment to control the temperature. Approximately 1.6m (1
At thicknesses between 116 inches and 6.4 meters (114 inches), the temperature of the accumulated molten material is high enough to remain above the crystallization temperature of the dextrose hydrate, allowing the liquid material to be transferred to an open movable belt. (e.g. a belt passing through an ambient temperature of 20° C.). Adequate solidification of the expanded material within a confined area under the above conditions generally occurs within about 5 minutes and most typically from about 2 to about 4 minutes.
It will generate in minutes. Under these solidification conditions,
There will be no substantial change in moisture between the accumulated flowable mass and the solidified product. Longer residence times within the confined area can be employed, but are not necessary. At the end of solidification step D,
The solidified dextrose material is a white, free-standing (S
elf-SuppOrting) is generally characterized as being a hard, solid dextrose material.

The moisture content of the solidified product (total dry solid weight) is generally approximately 93%
and preferably about 91%±1%. The dextrose content therein will depend on the dextrose content of the feed syrup. and preferably greater than 95% of the total dry solids weight (i.e. excluding water). ) The solidified dextrose material is then granulated into a number of dextrose particles (step E), and the particles are finally dehydrated to a moisture content of less than 2% (total product weight) to form a granulated, essentially free flowing,
A non-compressible, anhydrous dextrose product is obtained (step F).

Unlike conventional sugar, the solidified dextrose product obtained from Step C has a uniform fine particle size (e.g. 40-850
It cannot be directly granulated into uniform particles (within a micron diameter). Granulation into uniform fine particles is hindered by spheronization and tow and the tendency of the material to fracture unevenly. Apparently, the high moisture content of the solidified mass acts as an internal plasticizer and lubricant that prevents the particles from uniformly breaking down into uniform small sizes. Aging (eg, one or more days at a relative temperature below 55%) and/or cooling (eg, below 100° F.) improves the granulation properties of the material. Aging has a more pronounced effect on granulation than cooling. Ripening is a limiting manufacturing factor when it is desired to produce anhydrous dextrose products continuously. The impossibility of granulating the solidified material into uniformly small particle sizes makes it difficult to granulate the solidified material into relatively large, irregularly shaped pieces or chips (e.g. 1.9c7n (31cm)).
(less than 4 inches) in diameter), partially drying the chips (e.g., to less than about 5% moisture), and then grinding the chips into small particles until the desired particle size is obtained. , can be effectively overcome.

By crushing, the solid material is broken up irregularly and unevenly, and both coarse and fine particles are obtained, similar to breaking glass. The fine particles produced by crushing (e.g. typically less than 5% fines) can be dried directly into the final product (i.e. step F).
). The solidified material is mainly (main part based on weight) about 6.
4 zono (114 inches) to approximately 12.7 TIJn (112 inches)
A low-shear crusher (e.g., a low-speed R.P.M. finger crusher) that crushes particles with a particle size of 20 mesh (inches) and such that less than 5% by weight of the particles have a particle size of 20 mesh or less is partially dried and then granulated to a fine particle size. It is effective in obtaining coarse products. Prior to granulation into a large number of fine or small particles, it is necessary to dry the crushed particles to some extent to prevent spheroidization or towing.

It is not necessary for the drying to be less than 2% moisture, but it should be sufficiently dry to overcome the tendency of the dextrose mass to spheronize or tow during the milling process. When employing two or more granulation steps (accelerating particle size reduction), drying of the final granulated product is essential to obtain a non-compressible product. Both coarsely and finely ground dextrose products are dried.

It is therefore advantageous to pass both the coarse and fine particles together through a dryer, sieve to recover the dry fine particles, and circulate the partially dried coarse grind to the mill. . Typically, milling will produce about a 1:2 weight ratio of fine to coarse particles. - Therefore, multiple passes (eg, two or more) through the mill and dryer are usually required to convert substantially all of the spinning dextrose to the desired fine particle size. Approximately 50 to 5000 microns (usually approximately 100 to approximately 300 microns)
The non-compressible anhydrous dextrose microparticles having a particle size in the range of 0 microns) are made into smaller particles by carrying out a partial drying step after each granulation until the desired particle size is obtained. It can be effectively manufactured by reducing the diameter.
Substantially uniform particle size distribution (e.g. 850 microns or less)
products are obtained by sieving. Oversized particles are recycled for subsequent particle size reduction and dried. The desired dry final product particles have a moisture content of less than 1% (e.g. 0.5-1
% moisture range). The wet particles will generally have a compaction rating of greater than 7.

In contrast, the dry particle rating will typically be less than 5.0 and preferably less than 2.0. Products with high compaction ratings are generally unsuitable because the particles will agglomerate into clumps when stored under pressures such as those commonly encountered in warehousing and commercial shipping. The tableting characteristics of dried anhydrous dextrose products differ from either partially dried products of comparable particle size (eg, about 5% moisture) or crystalline dextrose hydrate.

For example, the dry anhydrous dextrose product (e.g. 150
Tablets manufactured with a particle size of ~1500 microns are 15
It has a lower tablet hardness (eg, usually about 8 to about 12 kilograms). Compared to dried anhydrous dextrose particles, partially dried products of comparable particle size (e.g. 4-5%
The hardness at a moisture content of less than 1% will usually be about twice as hard (eg, greater than 20 kilograms) than that dried to less than 1% moisture. Tablets of dry anhydrous products are usually chewable in the mouth, while tablets of partially dried products are hard and cannot be chewed. However, tabletted dry anhydrous dextrose particles are generally at least 2 times smaller than tablets obtained from crystalline dextrose monohydrate of comparable particle size.
~About 3 times harder. Relative humidity of 55% or less [e.g. 24°C (
75° F.), the dried anhydrous dextrose product is non-hygroscopic.

The dried anhydrous dextrose product obtained in Step F (e.g., particle size 150-1500 microns) is much easier to process than the dextrose particles of equivalent particle size of crystalline dextrose monohydrate or partially dried product. Dissolves in water.

Compared to crystalline dextrose monohydrate of equivalent particle size,
The dry anhydrous dextrose products of the present invention will typically require no more than 50% of the time to dissolve (e.g.
<5 minutes compared to 8 minutes. As further explained in the examples below, the dried product (i.e., the product of Step F) has a dissolution rate in the range of approximately 3-5 times greater than commercially available crystalline dextrose monohydrate and partially dried anhydrous dextrose particles. typically has a dissolution rate about 2-3 times faster than that of The dry product usually contains about 15-60% beta-dextrose and about 40-85% alpha-dextrose, and most products have a beta-dextrose to alpha-dextrose weight ratio ranging from 1:2 to 1:1. have

The beta-dextrose undoubtedly contributes to the rapid dissolution rate of anhydrous dextrose, which may be an important efficacy factor. In general, free-flowing incompressible products are
Contains a large amount of crystalline anhydrous dextrose as dry solids and a small amount of amorphous dextrose.

The crystalline dextrose content of the product will usually be about 60 to about 90%. A crystallinity of 70-80% is most typical. The solid dextrose product has a sweet taste and no caramel or other unusual odor.

The following examples are merely illustrative of the invention and are not intended to limit the scope of the invention. Example 16 Corn syrup containing 4.8% dry matter and 97.1% dextrose (dry matter basis) was prepared at 132-135°C (2
It was concentrated to ~92.5% dry material in a plate evaporator operating at an exit temperature of 70-275°F.

The evaporated water was separated from the concentrated syrup in a separator at atmospheric pressure. A gear pump was used to immediately and continuously transport the heated concentrated syrup through a scraped heat exchanger. 7. A 3-inch diameter scraped heat exchanger was heated to 450 R.C. at a discharge temperature of 79-85°C (175-185F) obtained by adjusting the rate of cooling water through the exchanger jacket. P. M. It was operated with.

At a processing rate (dry matter basis) of 25-27 kg (55-60 bonds) per hour, the residence time of the scraped heat exchanger is approximately 1. It was a mess.

The opaque, partially crystallized fluid exiting the scraped heat exchanger was discharged onto a polytetrafluoroethylene coated endless conveyor belt. Using an air knife, cut the fluid mass approximately 2h (8 inches) wide and 1.
It was expanded to a thickness of 6 m (1116 inches). After residence on the belt for 2.5 minutes, the material was discharged from the belt in the form of hard and brittle slabs. 120R. at the end of the belt. P. M. The slab was crushed in a finger crusher operated at approximately 6 to 13,717 mm. ! (
114-112 inches) in size. Feather ~90 method C (190-194.

The coarse chips were transferred to a rotary heated air dryer sized for a residence time of 4 hours, operated at an inlet air temperature of F). The coarse partially dried chips coming out of the dryer were conveyed to a hammer mill for comminution and then to the inlet of the dryer along with fresh feed (coarse chips). The material discharged from the dryer is a mixture of partially dried coarse material and dry finely ground material. The dry finely ground material was sieved through a 20 mesh screen to remove the product. The screen was recycled to the mill and dryer to achieve particle size reduction and drying. The ratio of recycled material to fresh feed or dried product was 3:1. The properties of the composite sample of 589.7 kg (1300 bond) product were as follows.

. i.e. 99.2% dry matter, 79% crystallinity,
56% alpha dextrose) trose, 44% beta dextrose, compaction grade of 1.2, 8 ppm foreign matter, and good aroma (no caramel or substandard odor). The dry particle size distribution (weight basis) is about 10% smaller than a feather micron, 10% smaller than a feather micron, 10% smaller than a feather micron, and 15% smaller than a feather micron.
14% between 0 and 250 microns, 26% between 250 and 420 microns, and 40% larger than 420 microns.
It was hot. For comparison, partially dried anhydrous dextrose particles with comparable particle size distribution were obtained by sieving the coarsely ground product before complete drying. US Patent 303993
Commercial quality crystalline dextrose monohydrate (STALEYDEX 44 manufactured by E. E. Staley Manufacturing Co., Decatur, IL, USA
4 and STALEYDEX333) were used for comparative testing.

The comparative differences in compressive properties of undried (undried) and dried anhydrous dextrose test samples were determined using the Carv'Er
) Cylindrical mold [2.86C1 (1A inch) inner diameter and height7. Measurements were made using a TiniusOsen Universal Tester employing a 3-inch (3-inch) and mating die.

Note (1): The solidified dextrose material was aged for 2 hours in the 2nd generation, and then finely ground without further drying.

Twenty-one gram test cylinders of the above samples were prepared by adding and compressing three additional 7 gram aliquots of each test sample at the compression conditions described below.

The compression conditions are (a) the first 7 grams are 2.3
Compress for 5 seconds at a pressure of k91cfi (33 pSi),
(b) The first 7 grams of compressed sample plus an additional 7 gelam aliquots were compressed for 5 seconds in a 2.3k91c711, and (c) the previous compressed sample (b) was added to the final 7
grams of aliquots at 7.03 kgId (100psi
) for 5 minutes. The compressed 21 gram cylindrical sample was then placed in an upright position (ie, flat). The force required to fracture the cylinder of each compression test specimen was determined using a crosshead speed of 1.27 m (0.05 in)/min and a full scale setting (i.e., 27.2 k9 (60 bond)). Measured using a Nius-Olson Universal Tester. The compression grade was calculated as follows. The compaction rating of the wet particles ranges from about 7 to 30;
On the other hand, in the case of dry particles, it was 0 to 1.5. Dry anhydrous dextrose particles, partially dried anhydrous dextrose particles and crystalline dextrose samples were
5C7! 527 kg1c11 (7500 psi) using a 318 inch (318 inch) diameter cup punch and die
At the maximum breath pressure of
Tablets were made at four positions of the 04 breath.

The hardness of the tablets was measured using a tablet hardness tester model B (Strong Cup Earner, I-Bacterium.). Hardness was calculated from the maximum gauge reading using the formula below. Maximum Gauge Reading x 0.78 = A sample of water with a hardness in kilograms of force of 150 grams and 50 grams of dextrose and stirred in a magnetic stirrer at a speed of 8 (Fisher Thermics) and 10°C (6 degrees centigrade). The dissolution rate (until complete dissolution) was measured using test samples.

Comparative data for the above tests is shown in the table below.

Claims (1)

[Scope of Claims] 1. At least 93% (
(A) from a dextrose conversion syrup, 85-93 % dry weight solids and 11%
(B) simultaneously shearing and cooling the concentrate to a temperature below about 93°C (200°F); , further forming a viscous but flowable dextrose inverted syrup mass; (C) allowing the flowable mass to accumulate in a defined area, during which time the flowable mass is
% solids and maintaining the temperature above the dextrose hydrate crystallization temperature; (D) solidifying the flowable material within the defined region into a solid dextrose-converted syrup material; (E) granulating the solid dextrose-converted syrup material into a plurality of particles; and (F) dehydrating the dextrose-converted syrup particles to a moisture content of less than 2% by weight and granulating them.
A process for obtaining an essentially free-flowing, non-compressible anhydrous dextrose conversion syrup product. 2. The process of claim 1, wherein the dextrose content (on a dry solids weight basis) of the syrup is at least 95%. 3. The molten syrup concentrate has a dry solids content in the range of 90-92%, and the syrup concentrate is simultaneously sheared and heated between 66°C (150°F) and 88°C (190°F).
The method according to claim 1 or 2, wherein the method is cooled to a temperature in the range of . 4 The simultaneously sheared and cooled flowable concentrate is deposited continuously and in a confined area of about 0.8 mm (
4. The method of claim 1, wherein the method is expanded to a thickness ranging from 1/32 inch to 1/2 inch. 5. The solidified dextrose converted syrup material is first crushed into coarse irregularly shaped pieces;
by reducing the moisture content of the debris to an amount sufficient to cause the debris to be ground to a smaller particle size, and by granulating the debris to a particle size in the range of 50 to 5000 microns. The manufacturing method according to any one of claims 1 to 4, wherein the method is granulated. 6 Substantially all of the granulated dextrose particles are 17
The method according to any one of claims 1 to 5, having a particle size of less than 0.00 microns. 7. The process of any of claims 1-6, wherein the granulated dextrose-converted syrup particles are dehydrated to a moisture content of less than 1%. 8. Claim 1, wherein the solid dextrose converted syrup mass is progressively degraded into smaller particle size anhydrous dextrose converted syrup particles by a plurality of granulation steps.
The manufacturing method according to any one of items 7 to 7. 9. The syrup concentrate contains 88-93% dry solids by weight and the sheared and cooled mass has a diameter of about 1.6 mm (1/16 inch) to 6.4 mm (1/16 inch) within the defined area.
9. The manufacturing method according to any one of claims 1 to 8, wherein the manufacturing method is continuously solidified to a thickness of 1/4 inch). 10 The dextrose content of the syrup concentrate is at least 95% (on a dry matter basis) and the sheared and cooled concentrate is at least 90% dry solids at a temperature above 66°C (150°F). 10. A process according to any of claims 1 to 9, wherein the granulated dextrose particles are dehydrated to a moisture content of less than 1% by weight.